Vietnamese Lemongrass Pork and Vermicelli Bowls 5 Steps
To prepare the dipping sauce, in a small bowl, combine the hot water with the sugar and mix until the sugar dissolves. Add in the lime juice, fish sauce, sambal oelek and minced garlic clove, stir to combine and set aside. This can be stored in the fridge for up to 1 month.
To marinade the pork, in a large mixing bowl, combine the sliced pork shoulder, sliced scallions, brown sugar, fish sauce, soy sauce, chopped lemongrass, toasted rice powder, diced shallots and minced garlic, gently mix to coat well. Cover and refrigerate for a minimum of 4 hours but ideally overnight.
Before cooking the pork, cook the dried vermicelli noodles according to package directions, rinse well and allow to drain.
When ready to cook the pork, spread the marinated pork slices in an even single layer onto a well oiled flat grilling basket (or alternatively skewer onto previously soaked skewers) and cook on a preheated BBQ grill until fragrant and cooked through, approximately 4-5 minutes per side.
Serve the lemongrass pork alongside the cooked vermicelli noodles, fresh lettuce, fresh herbs, pickles, lime wedges, crushed peanuts and sauce.